Baked Currant Doughnuts
"Christy Timon opened her bakery in 1982, hiring Abram Faber to help with deliveries. The now-married couple are revered as early champions of classic European baking. They continue to hunt down rare recipes, like these light doughnuts adapted from Robert Jörin, a third-generation Swiss baker at the Culinary Institute of America at Greystone...."
INGREDIENTS
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1 cup dried currants
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1 envelope active dry yeast
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Granulated sugar
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3 cups all-purpose flour
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3/4 teaspoon freshly grated nutmeg
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1/4 teaspoon cinnamon
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3/4 cup milk, warmed
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1 large egg
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1 large egg yolk
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1 stick unsalted butter, softened, plus 4 tablespoons melted butter
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2 teaspoons kosher salt
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